Lemon-Dill Tuna Salad Bowl with Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Dill Tuna Salad Bowl with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Dill Tuna Salad Bowl with Crunchy Vegetables

Savor the vibrant flavors of tangy lemon and fresh dill in this light yet protein-packed tuna salad bowl. Crisp vegetables provide a satisfying crunch, while creamy avocado and nonfat Greek yogurt lend a luscious texture, creating a dish that's as nutritious as it is delicious.

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NUTRITION

384kcal
Protein
41.4g
Fat
16.4g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Canned Tuna in Water

1/4 cup Nonfat Greek Yogurt

1 stalk Celery

1/2 medium Red Bell Pepper

1/2 cup sliced Cucumber

1 tbsp Lemon Juice

1 tbsp Fresh Dill

1/2 medium Avocado

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PREPARATION

  • 1

    Drain the canned tuna and transfer it to a mixing bowl.

  • 2

    Add the nonfat Greek yogurt and stir until well combined with the tuna.

  • 3

    Dice the celery, red bell pepper, cucumber, and avocado into bite-sized pieces.

  • 4

    Add the diced vegetables and avocado to the tuna mixture.

  • 5

    Squeeze in the lemon juice and sprinkle freshly chopped dill. Mix gently to distribute the flavors.

  • 6

    Season with a pinch of salt and pepper if desired, then serve immediately on a bed of fresh greens or enjoy as is.

Lemon-Dill Tuna Salad Bowl with Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Dill Tuna Salad Bowl with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Dill Tuna Salad Bowl with Crunchy Vegetables

Savor the vibrant flavors of tangy lemon and fresh dill in this light yet protein-packed tuna salad bowl. Crisp vegetables provide a satisfying crunch, while creamy avocado and nonfat Greek yogurt lend a luscious texture, creating a dish that's as nutritious as it is delicious.

NUTRITION

384kcal
Protein
41.4g
Fat
16.4g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Canned Tuna in Water

1/4 cup Nonfat Greek Yogurt

1 stalk Celery

1/2 medium Red Bell Pepper

1/2 cup sliced Cucumber

1 tbsp Lemon Juice

1 tbsp Fresh Dill

1/2 medium Avocado

PREPARATION

  • 1

    Drain the canned tuna and transfer it to a mixing bowl.

  • 2

    Add the nonfat Greek yogurt and stir until well combined with the tuna.

  • 3

    Dice the celery, red bell pepper, cucumber, and avocado into bite-sized pieces.

  • 4

    Add the diced vegetables and avocado to the tuna mixture.

  • 5

    Squeeze in the lemon juice and sprinkle freshly chopped dill. Mix gently to distribute the flavors.

  • 6

    Season with a pinch of salt and pepper if desired, then serve immediately on a bed of fresh greens or enjoy as is.